Spicy Pickled Radishes

Ingredients

10 radishes, trimmed and sliced thin

½ cup lime juice (4 limes)

½ jalapeño chile, stemmed and sliced thin

1 teaspoon sugar

¼ teaspoon salt

Directions

Combine all ingredients in bowl. Cover and let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).

Notes

If you’d like a less spicy version of these pickled radishes, omit the seeds from the jalapeño.